Claire Corlett

Fish Food, Fish Tanks, and More
In the Kitchen: Lamb Barbacoa Tacos

In the Kitchen: Lamb Barbacoa Tacos


AND IT LOOKS LIKE IT WILL BE THE PERFECT RAINY WEEKEND TO CURL UP WITH A GOOD BOOK. Michaela: DAN WHELAN IS BACK WITH US. HE HAS A BLOG CALLED THE FOOD IN MY BEARD. AFTER EATING TACOS, YOU MIGHT HAVE SOME FOOD IN YOUR BEARD. ONLY FITING THAT TODAY, CINCO DE MAYO, WE ARE MAKING TACOS. NOT JUST ANY. WHAT KIND? LAMB BARBACALA TACOS. Michaela: CHRISTMAS THAT? — WHAT IS THAT? IT’S A STEWED MEAT. IT’S AN AUTHENTIC VERSION WITH LAMB. I HAD SOME IN SAN DIEGO WHEN I VISITED LAST SUMMER. Michaela: VERY NICE. YOU’RE BRINGING IT OVER TO THE EAST COAST. AND NOT ONLY AM I MAKING THIS TODAY, BUT I’M MAKING IT NEXT WEEKEND AT THE MARTHA’S VINEYARD WINE FESTIVAL. Michaela: NICE. WHAT A GREAT PLACE TO BE. MIDDLE OF MAY. DOWN IN MARTHA’S VINEYARD. PERFECT WEATHER AND I’M JUST GOING TO BE COOKING UP A BUNCH OF AMERICAN LAMB AND MAKING TACOS OUT OF IT. Michaela: WHAT DO WE NEED? WE’LL TAKE A LAMB AND SIMMER IT IN A MIXTURE OF SPICES SO WE HAVE DRIED CHILI PEPPERS. IF YOU DON’T KNOW WHERE TO FIND THESE, YOU CAN GET THEM AT ANY GROCERY STORE BUT IN THE PRODUCE SECTION. THIS IS A DRIED MEXICAN CHILI AND THIS IS A CHIPOTLE CHILI. WE’LL RIP THEM APART AND SIMMER THEM IN SOME WATER FOR A WHILE. Michaela: AND THEN FLOUR CORN TORTILLAS. Brendan: BACK IN THE RHODE SHOW KITCHEN. DAN WHELAN IS BACK, BLOGGER OF FOOD IN MY BEARD. I LOVE THE TITLE. THANK YOU. Brendan: HE IS SLAVING AWAY, DOING HIS THING. CLUE US IN. GET US UP TO SPEED. I TOOK THOSE DRIED CHILI PEPPER AND LET THEM STEEP IN SOME WATER WITH SOME GARLIC AND THERE IS VINEGAR IN THERE. THIS IS THE MAIN SAUCE FOR THE MEAT. I’M JUST GOING TO POUR THIS IN THE BLENDER. Brendan: WHEN I ROUNDED MY CORNER AND MADE MY WAY INTO THE KITCHEN HERE AMIDST THE POMP AND CIRCUMSTANCE THAT FOLLOWS ME EVERYWHERE I GO, THE ALLURING AROMA WAS REALLY GREAT. THE CHILI PEPPERS HAD SUCH A DEEP FLAVOUR. IT IS A SIMILAR THING AS PUTTING CHILI POWDER IN. BUT THESE PACK A LOT MORE PUNCH. IT IS NOT THAT STUFF THAT HAS BEEN GROUND UP A LONG TIME AGO AND SITTING ON THE SHELF. Brendan: IT’S SOLID. THIS IS CHIPTOLE CHILI PEPPERS IN ADOBO. AND ADDS A DIMENSION OF SMOKE AND GARLIC FLAVOUR. Brendan: A HELPFUL TIP. MAKE SURE THE TOP GOES ON THE BLENDER. AND LET IT COOL A LITTLE BIT OR ELSE IT WILL EXPLODE. Brendan: PUREING, MIXING, BLENDING? LET’S TRY IT. Brendan: STAND BACK! JUST ENOUGH THERE. WE HAVE SOME OREGANO. Brendan: DOING MY BEST TO ASSIST RIGHT HERE. CUMIN AND PAPRIKA. Brendan: ANYTHING ELSE, DOCTOR? [LAUGHTER] SOME OF THOSE PIECES OF THE PEPPERS DON’T FULLY MIX UP AND STAY A LITTLE HARDENED. Brendan: FANTASTIC. WE’LL CONTINUE TO FOLLOW DAN’S THESE LOOKS, HEAD OVER TO rhodeshow.com FOR FULL PRODUCT INFORMATION. OOOH. LOVE IT. Will: WE’RE IN THE RHODE SHOW KITCHEN. THE FOOD IN MY BEARD IS THE BLOG. BARBACOA LAMB TACOS IS WHAT WE’RE MAKING. IT HAS THAT SMOKY SMELL TO IT. BECAUSE THE LAMB AND THE CHILI PEPPERS WITH THE DEEP FLAVOUR IN THEM AND AFTER COOKING FOR THREE OR SO HOURS, IT HAS A LUSCIOUS SORT OF TEXTURE. Brendan: LOOK AT THIS. AWESOME. AND I BELIEVE YOU NEED SOME TONGS, DOCTOR. Will: YOU GOT ‘EM. Brendan: AS YOU CAN SEE, I BROWN THESE UP. THE WAY I DO THAT — Will: HOW DO YOU DO THAT? I JUST TAKE SOME OF THEM AND HOLD IT OVER THE OPEN FLAME. Brendan: LIKE YOU’RE ROASTING A MARSHMALLOW. TRY THAT AT HOME IF YOU WANT, OR DON’T. Will: DO IT AT YOUR OWN RISK. A NICE TIP. BUT BE CAREFUL. WE’LL TOP THESE AS SIMPLY AS POSSIBLE BECAUSE WE WANT THE MEAT TO SHINE. AT THE EVENT ON THE VINEYARD, WHICH IS CALLED — Will: OOOH! [TALKING HIGH PITCHED] [INAUDIBLE]. [LAUGHTER] GOVERNOR! I’M GOING [INAUDIBLE] AND HE SHOWED YOU SOME STYLE TIPS, WHICH I’M SURE HE’LL DRESS ME UP IN CERTAIN STRANGE CLOTHES THAT I’LL BE HAPPY TO PUT ON. Will: YOU WILL FIT RIGHT IN OVER THERE ON THE VINEYARD. BUT THE EVENT, WE’RE GIVING YOU A MILLION TOPPINGS TO CHOOSE FROM. THIS IS A MORE AUTHENTIC VERSION THAT IS SIMPLY DRESSED BECAUSE WE WANT TO TAKE THE MEAT. Brendan: WE’RE JUST BEING A COUPLE OF JERKS. [LAUGHTER] BUT THAT REALLY IS — Will: THAT IS SHOCKING NEWS! Brendan: IT REALLY IS A TERRIFIC EVENT. Will: AT THIS POINT, WE WILL NEVER BE INVITED. Brendan: NO. SLAW IS LITERALLY CABBAGE AND SOUR CREAM. Brendan: A GOOD COMBO RIGHT THERE. A LITTLE BIT OF CILANTRO AND ONIONS AND LIMES. Brendan: IF YOU NEVER TRIED TACOS, THIS IS AN INTERESTING VARIATION ON THE TACO. AND THIS IS MORE OF AN AUTHENTIC VERSION. I WENT TO SAN DIEGO LAST SUMMER AND TRIED SOME RIGHT ON THE BORDER OF MEXICO AND IT WAS FANTASTIC. Brendan: AND TALK ABOUT THE FOOD IN MY BEARD, THE BLOG THAT YOU HAVE GOING ON THERE. WHAT PEOPLE CAN EXPERIENCE IF THEY CHECK YOU OUT. IT’S ALL MASHUP RECIPES AND I ACTUALLY HAD A RECIPE GO CRAZY VIRAL LAST MONTH, WHICH WAS A QUESADILLA BUN BURGER. IT GOT 25 MILLION VIEWS ON Facebook. Will: I DID SEE THAT. Brendan: I THINK HALF OF THOSE WERE YOU. Will: NO, I FOLLOW HIM ON INSTAGRAM AND EVERYTHING ELSE. THIS IS REALLY GOOD. IT HAS A GREAT FLAVOUR TO IT. SMOKY, DEEP FLAVOUR. Will: I’M NOT A HUGE FAN OF LAMB BECAUSE IT’S ALMOST — GAMEY. Will: THIS COMPLETELY COVERS THAT UP. YOU STILL KNOW IT’S LAMB BUT DOESN’T HAVE THE TASTE OF LAMB THAT PEOPLE DON’T LIKE. IT HAS THE TASTE OF LAMB THAT PEOPLE DO LIKE. Brendan: I NEED TO SIT DOWN. Will: WE SAID BEFORE, A LOT OF PEOPLE WHO MAKE COLESLAW AND — DRENCHED. AND SOGGY. Will: AND THIS IS GOOD! Brendan: I LIKE THINGS SPICY AND YOU GET THAT IN THERE. Will: THAT’S RIGHT! [LAUGHTER] THERE IS A TON OF EVENTS THROUGHOUT THE WEEKEND. THERE ARE STILL TICKETS AVAILABLE. ONE IS CALLED BURGERS AND BUBBLES AND WE’LL DRINK CHAMPAGNE AND EAT BURGERS. Brendan: SOUNDS PRETTY GOOD. AND LATER THAT NIGHT IS BARBECUE AND BOOZE AND WE’LL MAKE THESE TACOS AND DRINK SOME LOCAL BEERS. Will: IT SOUNDs LIKE A FUN EVENTS. Brendan: WE ALWAYS ENJOY WHEN YOU CAN POP BY. THANK YOU VERY MUCH. Will: AND YOU HAVE A GREAT BLOG THAT YOU DO. THE FOOD IN MY BEARD. Brendan: I WOULD HAVE TO GROW A BEARD TO GUEST WRITE FOR

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